Friday, May 20, 2011

Good Enough to Eat : Great Pumpkin Muffins

There's something to be said about a recipe that can stand the test of time. And while these probably aren't a super unique recipe, they certainly have stuck around the longest in my family.

I made these muffins in 6th grade, when we learned how to make brunch for our parents. They were paired with some strange strata thing and maybe some fruit, but for some reason, these stuck around. My mother held onto this recipe and continued to make them, year after year. Later, they went to my cousin (who makes them all the time) and then back to me, when I finally proved myself responsible in the kitchen... sometime around 25 or so.

They are easy, fun to make and a GREAT snack for the kiddos. You can frost them, but I think they are best in the morning, warm with a little bit of butter...

I mean, everything is better with butter, right???

The Great Pumpkin Muffins

Ingredients

2 cups All Purpose Flour

1 cup firmly packed Light or Dark Brown Sugar

1 tbs Pumpkin Pie Spice

1 1/4 tsp Baking Soda

1 cup Canned Solid-Pack Pumpkin (half of a 1 lb can) - If you use a 1 lb can, freeze the rest and use them for the next batch.

1/2 cup Butter, melted

2 eggs

1 tsp grated Orange Peel

ICING (optional)

1 cup Confectioners Sugar

2 tbs Orange Juice

1 tsp grated Orange Peel

Directions

Heat the oven to 350 degrees. Grease 12 muffin tins with cooking spray, or line with paper baking cups. In a large bowl, combine flour, brown sugar, pumpkin-pie spice, and baking soda. Set aside.

In a medium bowl, with a wooden spoon, beat pumpkin, melted butter, eggs and grated orange peel until well-blended. Pour over the dry ingredients and stir until ingredients are just moistened. (VERY IMPORTANT, DO NOT OVERMIX)

Divide the batter evenly among the cups, bake 15-20 until golden.
Don't overcook them like I always manage to do, because they turn into hockey pucks. Not so nice.
At 15 minutes, check to see if a cake tester/knife comes out clean. If not, give them a few minutes more and check again. Really, over cooking them is a crime.

Remove from the pans to a rack and cool.

If you want to make the icing, blend all of the ingredients together and spread on the cooled muffins. It's good, but healthier if you don't and you can serve them for breakfast for the kiddos!!!